Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.